4 Sea Cuisine® Multigrain Tilapia fillets 1 cup grape or cherry tomatoes, halved 1 can (15.5 oz.) chickpeas, rinsed and drained 2 English cucumbers, chopped ½ cup fresh oregano leaves ¼ cup extra virgin olive oil ½ cup fresh lemon juice, divided 1 cup nonfat Greek yogurt 1 tsp. chopped fresh mint ½ tsp. chopped garlic ¼ cup feta cheese, crumbled (optional)
Preparation:
Cook Multigrain Tilapia as directed on package. Meanwhile, combine tomatoes, chickpeas, cucumbers, oregano, oil, and ¼ cup of lemon juice in a large bowl. Toss until well incorporated. DO NOT REFRIGERATE.
In a small bowl, combine yogurt, mint, garlic, and remaining ¼ cup lemon juice until mixed well. Divide tomato mixture over 4 plates and place 1 tilapia fillet on top of each. Sprinkle feta over fillet. Serve cucumber sauce on the side. Serves 4.
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